| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | approximately 1 1/2 cups |
Ingredients
- 3 egg yolks
- 1 teapsoon water
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon cayenne pepper
Instructions
- Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
- Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
- Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
- Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 134 mg |
| Sodium | 86 mg |
Reviews
very good, just didn’t have the cayenne pepper!
Classic recipe except for the sugar. I have never seen a recipe with sugar in it. I understand that it is a very small amount and probably just works at popping out the flavors. I’d love to know what made you add the sugar and if you see a noticeable difference with it as opposed to without it.
What’s a “teapsoon”…?
Tastes great, wonderful texture, the Chief loves it when I make it at the firehouse.
I made this for my husband for his father’s day benedict. It was the BEST hollandaise sauce I’ve ever made! Great flavor and balance of buttery lemony goodness. Alton never fails me with his recipes. Don’t shortcut your hollandaise sauce, take the extra time to do it right like this! You won’t regret it!!!
This was an easy recipe to follow.It’s just about fail proof by following the recipe.The only small change I made was I added a bit more lemon juice & topped the Eggs Benedict off with a sprinkle of snipped chives & a dash of cayenne pepper.Made it for friends at a brunch & everyone absolutely raved about it.Do yourself a favor…. try it…. will not be disappointed.
Alton Brown FWI!
This recipe is the only time I have successfully made hollandaise!! Will use this again.
Yummy!
Great no fuss hollandaise. If you don’t have the patience or technique for a classic hollandaise, this will still satisfy just about any guest. If it doesn’t, tell them to make their own.